Ingredients:

  • 2 lbs Russet or Yukon Gold potatoes, scrubbed clean
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1 cup Sharp cheddar cheese, shredded
  • 4 oz Cooked bacon, crumbled
  • 2 tbsp Fresh chives, finely chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the potatoes into uniform rounds approximately 1/3-inch thick.
  3. In a large mixing bowl, toss the potato slices with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
  4. Arrange the slices in a single layer on the prepared baking sheet, ensuring no two slices are touching to allow airflow.
  5. Roast for 15-20 minutes, then use tongs to flip each slice.
  6. Roast for an additional 10-15 minutes until the edges are deep golden-brown and visibly crisp.
  7. For the loaded version, remove the pan from the oven and evenly sprinkle shredded cheddar and crumbled bacon across the slices.
  8. Return the pan to the oven under the broiler for 2-3 minutes until the cheese is bubbling and charred in spots.
  9. Garnish with finely chopped fresh chives before serving.